Total Time
35mins
Prep 10 mins
Cook 25 mins

This tart is perfect for the end of summer bounty of fresh corn and tomatoes! It has a nice Tex-Mex flavor, without being too spicy. Perfect for a meatless main dish.

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F.
  2. Combine the eggs, cheese, corn, chilies, spices, and scallions (if using) into a bowl and mix well.
  3. Pour mixture into the pie shell, and smooth over the top.
  4. Bake for 25 minutes, or until center is firm to the touch.
  5. Remove tart form oven, and immediately top with sliced tomatoes.
  6. Sprinkle tops of tomatoes with cilantro and serve.
  7. Fresh salsa or sour cream make nice garnishes.
Most Helpful

5 5

This is a great recipe! I cook for a group of about 8-10 friends each week and this week I did a brunch theme. This recipe was a hit. I used fresh chilies (diced small) instead of canned and served it with sour cream and fresh guacamole. The flavor is intense but not over powering. I would recommend using fresh corn whenever possible for both taste and texture. As summer fades and good quality tomatoes are not easy to find, I think I'll try using sun dried tomatoes, soaked to reconstitute. You've got to give this dish a try!

5 5

Delicious and easy -- a perfect combination for Sunday night supper! I used a frozen (store bought) pie crust and frozen corn. I also used fresh green chilies chopped and only 1 tomato. This was a great dish for a simple supper that everyone enjoyed. Thanks for sharing!

4 5

4 stars because I deviated from the recipe, 10 stars for ease and taste!!! I left out the chilies and layered the cheese & corn mixture with sliced tomatoes, beginning and ending with cheese & corn (sort of a glorified quiche). I thought it needed a sprinkle of salt. This is DEFINITELY going in my file!!! SOOO GOOD!!!